(Almost) No Bake Key Lime Pie with Chocolate Cookie Crust

Prep Time 20 minutes
Total Time 28 minutes
Servings 8 slices

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This (Almost) No Bake Key Lime Pie is made extra special with a chocolate cookie crust! It’s a smooth, creamy, no fuss dessert perfect for summer or winter.


tall image of no bake key lime pie with slice on white plate

Happy weekend friends!

I am so, so excited to be sharing this recipe with you today. This Key Lime Pie recipe (nearly no bake!) is from the cookbook All The Sweet Things by Renée Kohlman of the blog Sweetsugarbean.

Is it strange that I have never actually made a key lime pie, in spite of my infatuation with citrus? As soon as I saw the recipe I knew it had to happen, and I love that it’s a less finicky version (no eggs, no baking the filling). It is the perfect mix of creamy and sweet and tart and it is absolutely going to become a regular thing here!

almost no bake key lime pie in pie plate with All the sweet things cookbook beside

This book is literally filled with all the sweet treats you could ever imagine — next on my to-try list are the Sticky Toffee Cookies, Brown Butter Buttermilk Banana Bread (have you ever heard of a more incredible thing?!?), and the Mocha Bundt Cake with Dark Chocolate Ganache.

But what I love most of all is Renée’s openness and willingness to share: about herself, about her family, about her past trials and successes. This is not just another cookbook — it’s filled with stories of love and tears and laughter and when I open it I just get the urge to grab my girls and run right into the kitchen to bake (which we did, in fact, just yesterday, and I will be vacuuming sugar and flour off the flour for some time but I swear it’s worth it).

almost no bake key lime pie in glass pie plate with whipped cream and lime zest

Because I’m also a prairie girl, and cooking and baking was a big part of our family as well growing up (as were saskatoons, and I pity anyone who has never had them!), I know this is going to be a book I treasure for a long time. I only hope that I can soak up every second I have with my girls at home and fill them with just as many memories and stories of being in the kitchen together to carry with them (next up: those Sticky Toffee Cookies!).

slice of key lime pie with chocolate crust on white plate with slice of lime

Tips and Tricks for Making this Key Lime Pie:

  • I’m going to go out on a limb and say that if you wanted, you could make this without turning on the oven and use the chocolate crust used in this No Bake Reese’s Peanut Butter Cup Cheesecake recipe, although baking the crust for that short time definitely does help it to hold up once sliced!
  • I tried — I really did  — but I couldn’t find key limes anywhere. It was still delicious! I only needed about 5 to yield ½ cup lime juice.
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(Almost) No Bake Key Lime Pie with Chocolate Cookie Crust

5 from 3 votes
This (Almost) No Bake Key Lime Pie is made extra special with a chocolate cookie crust! It’s a smooth, creamy, no fuss dessert perfect for summer or winter. Includes step by step recipe video.
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Cuisine American
Course Dessert
Servings 8 slices
Calories 325cal



  • 2 cups chocolate cookie crumbs no filling
  • 1/4 cup + 2 tablespoons unsalted butter melted and cooled
  • 3 tablespoons granulated sugar

Key Lime Filling:

  • 3/4 cup cream cheese, softened 6oz
  • 2 tablespoons granulated sugar
  • 1 10 oz can sweetened condensed milk
  • 1/2 cup heavy cream 35%
  • 1/2 cup fresh key lime juice about 15 key limes
  • 1/3 cup sour cream
  • 1 tablespoon lime zest


  • Preheat oven to 375 F. Place the rack in the lower third of the oven.
  • In a medium bowl, stir together cookie crumbs, butter and sugar. They should hold together in a clump if you press them. If they don’t, add 1 TBSP water at a time until they do.
  • Press the crumbs into the bottom and up the sides of a 9″ pie plate and bake for 8-10 minutes, until it is dry and fragrant.
  • Remove crust and let it cool completely.
  • Filling:With an electric mixer, beat together the cream cheese and sugar until smooth, about 1 minute, scraping down the sides and the bottom of the bowl.
  • Add the condensed milk, cream, lime juice, sour cream and zest and beat on medium-high speed for about 3 minutes, until smooth and creamy.
  • Pour into prepared, cooled crust, smoothing the top. Refrigerate, uncovered, for at least 6 hours before serving. Garnish with lime slices, zest or whipped cream as desired.

Nutrition Information

Calories: 325cal | Carbohydrates: 26g | Protein: 3g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 61mg | Sodium: 195mg | Potassium: 97mg | Sugar: 14g | Vitamin A: 685IU | Vitamin C: 4.8mg | Calcium: 58mg

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Reader Interactions


    • The Recipe Rebel says

      Hi Judy! I’ve only tested it with heavy cream so not sure what you could use to substitute it. If you decide to experiment, I’d love to know how it goes!

  1. Gayle @ Pumpkin 'N Spice says

    I’ve never made a key lime pie before either, so that’s got to change! I love that cookie crust and lime flavor in here. So perfect for the season! Sounds like such a wonderful cookbook to go through!

  2. Nata says

    Hi. The Key Lime Pie looks delicious. Did you get an advance copy of All The Sweet Things?
    Do you recommend the book? It will be available this month. Does the fact that the author is Canadian reflect in her recipes?


    • Ashley Fehr says

      I actually got it right around the time it came out, so yes, it’s out and available already! I think the fact that she is Canadian is reflected in the recipes — some are obviously classics anywhere you go but there are definitely some with a more Canadian style or flavors. I would definitely recommend it if you enjoy baking from scratch! There’s a good variety of new recipes and classics.

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